Prep 30 mins
Cook 32 mins
Healthy whole wheat adds to the nutritional value and adds a nice nutty flavor. Cookie dough can be frozen up to 3 weeks.
- 1 1⁄4 cups all-purpose flour
- 3⁄4 cup whole wheat flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon ground nutmeg
- 1 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1⁄2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats
- 2 cups raisins
- Whisk both flours, baking powder, baking soda, salt and nutmeg in a bowl. Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.
- Reduce speed to low. Gradually add dry ingredients; mix to just combine. Fold in oats and raisins. Divide between 2 large sheets of parchment paper. Using paper as an aid roll each piece of dough into a 1 1/2 diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
- Preheat oven to 350. Unwrap dough and cut into 1/2" thick rounds (return unused dough to the freezer); place 2" apart on a parchment paper lined baking sheet.
- Bake cookies until edges are golden brown, 15 - 18 minutes. Transfer to a wire rack; let cool.
- Note: Cookies can be baked 2 days ahead. Store airtight at room temperature.